This lemony kale pesto is fresh, easy, nutrient-rich, and so flavorful! Packed with all the yummy goodness, this meal is healthy, versatile, “cheesy,” and magical.

For this recipe, I mixed in a handful of fresh basil with the kale, but you can use whatever greens you have on hand. With the added lemon zest and juice, pine nuts, fresh garlic, nutritional yeast, and pink salt, you get these layers of big, vibrant, delicious flavors, which makes me love it even more.

This recipe only takes 25-30 minutes, so it’s super easy. I make enough pesto for an entire week, freeze it in ice cube trays, then thaw and use a small amount whenever my pesto craving hits.

This lemony kale pesto is perfection on pastas, pizzas, toast, sweet potatoes, breakfast foods, sandwiches, and roasted veggies.

If you give this recipe a try, let me know in the comments below or tag your photo @feedyourglow, hashtag #feedyourglow on IG. Hope you enjoy!

NOTES:

Rotate the greens in your pestos and salads to get a wide spectrum of benefits throughout the week and month.

INGREDIENTS

1 cup Tuscan kale (or lacinato kale), stemmed and packed

1 cup fresh basil, packed

2 large garlic cloves, peeled

¼ cup pine nuts, toasted (or walnuts, hemp seeds, etc)

1-2 tablespoons fresh lemon juice

2-3 tablespoons nutritional yeast

Sea salt and black pepper, to taste

3-4 tablespoons extra-virgin olive oil

Filtered water to thin

2-3 teaspoons lemon zest

Vegan parmesan cheese, plus more for serving

INSTRUCTIONS

Bring a large pot of water to a boil and cook the pasta according to the package instructions. When done, save some pasta water, then drain, cover, and set aside.

In the meantime, prepare the pesto. Add the kale, basil, garlic, nuts, lemon juice, nutritional yeast, and pinch of sea salt to a food processor and pulse it until it becomes a paste.

Add the oil and process until it’s smooth. Add some filtered water to thin, until desired consistency.

Stir in the lemon zest, then taste and adjust the flavor as needed.

Add the pesto to the pasta and cook it over medium heat, stirring constantly, for 1-2 minutes.

*Add some pasta water if it starts getting dry.

Spoon the pasta into bowls, top with vegan parmesan cheese, fresh parsley, and other desired toppings.

Store the extra pesto in the fridge for up to 4-5 days or pour it into ice cube molds, freeze, and store in the freezer for up to 1-2 months.

TRY NEXT:

If you love this recipe, you’ll also love this Avocado Pesto Sauce and Broccoli Pesto.